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Internship at Wildman Brewing
Hello, my name is Gerrick Sweet and during the 2023 Fall Quarter I had the opportunity to do an internship with a brewery close to my hometown. The brewery is Wildman Brewing Company and I did my internship under Ryan Porter. He is the head brewer at Wildman and was incredibly accommodating to me and […]
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Bourbon Perry Cider
Hi, my name is Cody Barthels, and I have been working on making a Perry cider at my work Wheel Line Cider. I wanted to do something different than I’ve done before, so instead of brewing a beer at home I took my practicum to work to make a cider. I thought making a pear […]
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Rueben’s Brews Internship through the Mosaic State Brewers Collective
Hi! I’m DJ and this past summer I took part in an internship at Rueben’s Brews in Ballard as part of their packaging team at their production facility called “The Canning Line”. I had this amazing opportunity because of a few connections through scholarships which led to me meeting the owner of the Metier Brewing […]
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Wheel Line Cider Internship
Working at Wheel Line Cider has given me a lot of experience, specifically working hands on with big fermentation tanks, pumps, lab work, and being up in an orchard! My first week there was such a great experience, my boss Nate had just finished up on a hibiscus cider that he had made. The coolest […]
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Bale Breaker Summer Internship
Entry 1: Weeks one and two have been the craziest and the most overwhelming experience. I moved all my things to Yakima for the summer the day before I started, unpacked, and started getting ready for work the next day. June 8th is when I began at Bale Breaker and I ended up having a […]
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Soft Pour vs Hard Pour
Hello everyone, I am Cameron Nelson and for this quarter I decided to test if you could achieve a lower carbonation output by changing your pouring style to a hard pour instead of a soft pour when pouring a beer. For reference a hard pour is poured quickly down the middle of the glass and […]
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GLUTEN-FREE BEER! Part 2
I ended my last post with me bottling my beer and putting them into a dark space for about 2 weeks. I explain further more towards the end! Hello, my name is Cody Barthels and I am a senior at Central Washington majoring in Craft Brewing. The idea of this project was to create a […]
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Impact of Temperature on SCOBY Growth Part 2
Hello, my name is Molly Spurrell and this is an update post on my SCOBY experiment. This was an experiment that looked at the relationship between temperature and SCOBY growth, as well as the microbial growth from the SCOBY solution (the sweet tea mixture that the SCOBY was growing in). The original post can be […]
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Brewing a Bale Breaker Field 41 Pale Ale Clone, Part 2.
At the end of the last post I was talking about kegging if “it all went well,” which “it” did, becoming terminal on schedule and without any major off flavors. In this post I’m going to go over the packaging, conditioning, and sensory analysis process. You can read about the recipe research and brewing here. […]
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Sensory: Nature vs. Nurture
Hi there! My name is Kaylan Meyer I am a senior at Central Washinton University. I am currently working on two degrees in Craft Brewing and A Wine Industry Management Specialization, and a minor in business. This quarter I chose to do my Craft Brewing Practicum on sensory, specifically how much we are able to […]
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Brew Kits Part 2.
So what I have done for this practicum was perfect the recipe that will potentially go into a kit that will be sold to help support the brew club. I also was able to calculate how much each kit will cost based on research online and going to Ace Hardware in Yakima to evaluate where […]
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Ale Yeast Fermentation Trials.
This spring quarter I decided to do a project on different brewing yeasts and their sensorial differences in the final beer. In the past couple years of school, I have tasted a wide range of beer styles that were fermented with different yeast strains, which gave me a good idea of what characteristics some yeast […]
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Braggots, Done Two Ways.
Hi, I’m DJ and I’m a craft brewing major here at CWU. However, I am more interested in mead than I am beer (but more interested in beer than I am wine), so I decided to have my practicum centered around braggots, a beer-mead hybrid, and I looked specifically into the process of how they […]
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Brewing a Bale Breaker Field 41 Pale Ale Clone, Part 1.
Growing up in Bellingham, WA meant that I’ve been surrounded by craft beer my entire life. I can remember my parents and their friends drinking at Boundary Bay, or bringing a six-pack of Full Sail over for a BBQ, but it wasn’t until years and years later that it fully clicked in my head that […]
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Impact of Temperature on SCOBY Growth.
Hello, my name is Molly Spurrell and I am a Craft Brewing minor student here at Central Washington University. I was curious about how different temperatures affected the growth and microbiological aspects of a SCOBY for kombucha. SCOBY is an acronym that stands for “Symbiotic Culture Of Yeast and Bacteria,” and is made up of […]
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Gluten-Free Beer!!
Hello, my name is Cody Barthels and I am a senior at Central Washington majoring in Craft Brewing. The idea of this project was to create a 100% gluten free beer for my wife, who has Celiac, to be able to try and drink. For this gluten free beer I decided to use sorghum for […]
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The American Iteration of a Lichtenhainer.
Hello, My name is Austin Haase and I am currently a senior here at Central Washington University. I will be graduating with a Bachelors of Science of Biology with a Specialization in Biomedical Sciences, a Chemistry Minor, and a Craft Brewing Certificate. For my spring practicum to obtain my certificate, I wanted to start with […]
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Ale Yeast Fermentation Trials on Barley Wort.
Hello, my name is Jonathan Hughes and I am a senior at CWU and I am majoring in Craft Brewing. For this Spring practicum, I wanted to experiment with a variety of different ale yeasts to understand the different characteristics each yeast can contribute. On April 26, 2023 I brewed a large batch of all-barley […]
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Determining Ideal Saison Fermentation Temperatures Based on Sensory Analysis.
Hello, my name is Ken Tinseth and I am a craft brewing certificate student at CWU. I first became interested in brewing beer while spending several months in Hagerstown, MD on business. I had recently become very interested in craft beers and being raised in the NW enjoyed many beers from classic craft brewers such […]
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Creating a Recipe For Brew Kits to Sell.
My name is Eve Rice and I am a Junior, almost Senior, here at Central Washington University. My major is Craft Brewing with a minor in business entrepreneurship and Wine Trade and tourism of the World. For this quarter Dr. Graham, our head of the department, and I decided it was time we came up […]